Chipotle Beef Rice Bowl & Corn Chips
with Cheddar, Roast Tomato Salsa & Sour Cream
The bold flavours of Mexican cuisine are a hit every time! Tonight’s meal is no exception; tender beef, marinated in chipotle and barbecue, is piled onto fluffy rice and served with crispy corn chips, zesty roast tomato salsa, and a dollop of cool sour cream. It’s the perfect mix of smokey, hot and refreshing in every bite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tin
sweetcorn
1 packet
beef strips
1 packet
BBQ sauce
1 packet
Mild Chipotle Sauce
1 packet
Mixed Salad Leaves
1 packet
sour cream
(Contains Milk; )
1
roasted tomato salsa
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, drain sweetcorn. • Discard any liquid from beef strip packaging, and season with salt and pepper. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add BBQ sauce, mild chipotle sauce, the honey, butter and a splash of water, and toss to coat. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the corn, add mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide rapid rice between bowls. • Top with chipotle BBQ beef and corn salad. Sprinkle over shredded cheddar cheese. • Dollop with sour cream and roast tomato salsa. Serve with corn chips. Enjoy!